Chinese appetizers

[Dejah]

Our local dragon boat team of breast cancer survivors, Westman Waves of Hope, have put on a fundraising fashion show for the last few years. Each time it's been a sell out with a waiting list. For April, 2005, they want a Chinese theme.

Who do they call?

They will be putting on 3 shows, a matinee and evening show on Wed, then an evening show on Thurs. They are expecting about 200 for each of the shows.

Last year, a grocery chain store in the city donated all the finger food for the event. Except for one Chinese restaurant, I don't think the others are so community-minded that they would donate "all that food". Aiyeeah!

So, what kinds of economical Chinese finger foods would be good to prepare on the Tues, and will hold up well for the shows?

The chapter has about 40 members so I offered to coordinate if it comes down to doing the work themselves. We will have access to the large kitchen in the church where the show is staged. It would be good to have some items prepared for the freezer.

I have suggested summer rolls, meat balls in sweet & sour pineapple sauce, perhaps chicken wings. We need stuff to feed the adventurous and the timid. It would be good to stay away from deep frying, but oven stuff would be fine.

[jo-mel]

Spiced peanuts?

Steamed Chinese sausage slices with a soy dip?

Stuffed mushrooms?

Pickled cabbage?

Quartered tea eggs?

Scallion pancake wedges?

Shrimp toast? (Deep-fried / frozen / reheated in the oven)

Fried crab patties? (Fried / frozen or refrigerated / reheated in the oven.)

Oven BBQ beef or pork or chicken on a stick?

Cold poached chicken pieces with a ma la dip?

Vinegar splashed sesame meat balls?

Almond or Sesame cookies?

Can I come?

[jo-mel]

Turnip cake squares?

Lettuce wraps?

Fried wonton or Egg roll skin strips with a dip?

Shrimp chips?

Honey walnuts?

I've kept away from something like pearl balls -- which can be made ahead and reheated, but there is still the problem of re-steaming fo that many people.

[Dejah]

jo-mel,

You can definitely come!

We'll need all the expertise and hands that we can get a hold of.

The dates are: April 27, 28, with prep day on the 26th.

Keep the suggestions a coming! I'll take 'em all to the next meeting.

[Jason Perlow]

Jo Mel's Vinegar/Sesame meatballs were outstanding at the NJ Pig BBQ and Potluck.

http://forums.egullet.org/index.php?showto...ndpost&p=712236

[Dejah]

I've printed out jo-mel's recipe for the meatballs. Sounds delicious and do-able!.

Thanks!

[jo-mel]

Dejah -- Those meatballs can be done enmass by cooking in a hot oven. Hot enough and you don't have to turn them as you would if you broiled them.

I love chicken wings for pick-ups but they are messy -- especially for a crowd. How about using ground meats (turkey, pork, beef meatballs) in an appropriate sauce? Lemon or orange for turkey/ chicken, black bean or BBQ sauce for pork, oyster for beef ------- you get the idea.

Edited October 17, 2004 by jo-mel (log)

[NancyH]

Jo-Mel - what temperature oven do you recommend?

Best - NJH

[jo-mel]

Dejah -- Those meatballs can be done enmass by cooking in a hot oven. Hot enough and you don't have to turn them as you would if you broiled them.

I love chicken wings for pick-ups but they are messy -- especially for a crowd. How about using ground meats (turkey, pork, beef meatballs) in an appropriate sauce?  Lemon or orange for turkey/ chicken, black bean or BBQ sauce for pork, oyster for beef ------- you get the idea.

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Hi Nance!

Reheating is usually 350' for about 15 - 20 minutes. It depends just how cold they are or if they are frozen. Some things can just be nuked. It is important to remember that if they are cooked already, heating is all that is needed -- not over heated.

[Tepee]

Lor Mai Kai wrapped in leaves (can be done ahead)

Egg Custard Tarts

Scotch eggs, chinese-style

Dai Choy Ko

Darn, too far for me to gate-crash.

[NancyH]

Dejah -- Those meatballs can be done enmass by cooking in a hot oven. Hot enough and you don't have to turn them as you would if you broiled them.

Jo-Mel - I meant what tempurature do you recommend for the intital cooking you were suggesting in this post, to cook 'em en masse without having to turn them.

NJH

[Jason Perlow]

I know it sounds corny, but how about Crab Rangoons?

Long live Vic Bergeron!

edit: I saw your aversion to deep frying... but perhaps there might be a way to put the rangoon stuffing into some other sort of vessel, such as phyllo pastry triangles and bake?

[jo-mel]

Dejah -- Those meatballs can be done enmass by cooking in a hot oven. Hot enough and you don't have to turn them as you would if you broiled them.

Jo-Mel - I meant what tempurature do you recommend for the intital cooking you were suggesting in this post, to cook 'em en masse without having to turn them.

NJH

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OOPS - I read it wrong!

I have a convection oven. The broiler doesn't have a live fire, but when I have the heat up to 450 (that's as high as it goes)- and put the meatballs on a tray in the middle of the heated oven, they cook without turning. A little of adjustment to my statement ------I have the broiling tray in the middle of the oven and it heats along with the oven. I place the meatballs on Pammed, heavy duty foil, pick up the foil and place on that hot broiler tray. You have to watch that they brown and not burn. I can't tell you how long it takes -- a few minutes, but when they are firm, they are done. I do it assembly line style. While one batch is browning, I roll new balls and put on Pammed foil. You can't have the foil too big or you won't be able to lift it and still keep the meatballs from rolling together.

Got it?

Did we ever make these when you were here? No matter where I go , they are a hit. Mostly because of the very simple and tart sauce. The original meatball was plain meat with flavorings. I substituted a meatball with some crunchy stuff in them to give a nice texture. They are easy, but awfully good!

[Dejah]

I know it sounds corny, but how about Crab Rangoons?

Long live Vic Bergeron!

edit: I saw your aversion to deep frying... but perhaps there might be a way to put the rangoon stuffing into some other sort of vessel, such as phyllo pastry triangles and bake?

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Crab rangoon sounds good. Normally I don't mind deep frying, but we don't have a commercial kitchen. And, I don't know if we can handle deep frying 2-300 rangoons each show plus any other finger foods.

I did a Middle East flavoured ground beef in phyllo pastry cigars for a party a few days ago. I am thinking maybe doing a chicken mixture with a an oriental flavour...citrus? hoisin? cilantro/ ginger?

Meat balls on toothpicks would be handy.

Shrimp chips could be done early.

Hmmm...Dai choy ko may be a possibility.

We have until April, 2005 for more ideas!

Keep those ideas acoming.

[spaghetttti]

Sue-On,

How about Singapore-style beef curry puffs?

I make these a lot. Quite easy and can be baked in batches.

They could be mini-sized for nice little savory finger food pastries.

Edited October 22, 2004 by spaghetttti (log)

[Dejah]

Sue-On,

How about Singapore-style beef curry puffs?

I make      these a lot.  Quite easy and can be baked in batches. 

They could be mini-sized for nice little savory finger food pastries.

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Ho Yetti! It's about time you waded in here

I used to make these a lot too. With my restaurant contacts, I can get the puff pastry sheets in bulk.

When I make these, I add mashed potatoes to the meat. This gives it a nice texture.

This will also cut down on the amount of meat used. Remember...600 people!

Thanks for reminding me!

[hzrt8w]

Sue-On,

How about Singapore-style beef curry puffs?

I make       these a lot.  Quite easy and can be baked in batches. 

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I used to make these a lot too. With my restaurant contacts, I can get the puff pastry sheets in bulk.

When I make these, I add mashed potatoes to the meat. This gives it a nice texture.

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I was just thinking of the same thing as Yetty: Curry puff would be a good item.

I took a look at the recipe posted in:

http://www.hwatson.force9.co.uk/cookbook/r.../currypuffs.htm

They used only curry powder, beef and onion. That's overly simplistic. Curry powder without salt and a bit of heat (cayenne or pepper flakes) is very bitter. It would not taste good at all.

My recipe would be something like:

- Marinate the beef with oil, soy sauce, ground white pepper, corn starch. Velvet the beef until medium.

- Heat oil, (you can mix in some butter) sautee onions and garlic until fragrant, add vinegar, add curry powder, salt, black pepper, cayenne powder or pepper flakes. Add potatoes (precooked and mashed), green peas and carrots. Then at last mix in the precooked beef. When cooking is done, set this aside (possibly refrigerate it). Use it as fillings for the curry puff.

I found that using spring roll skin to wrap curry puff is acceptable. We can bake these curry puff instead of deep-fried. But need to brush on some oil on the skin before baking so the skin will come out shinny and crispy.

Try to make this in small scale for your family first and see how it comes out before commiting to the real production...

[spaghetttti]

My recipe would be something like:

- Marinate the beef with oil, soy sauce, ground white pepper, corn starch.  Velvet the beef until medium.

- Heat oil, (you can mix in some butter) sautee onions and garlic until fragrant, add vinegar, add curry powder, salt, black pepper, cayenne powder or pepper flakes.  Add potatoes (precooked and mashed), green peas and carrots.  Then at last mix in the precooked beef.  When cooking is done, set this aside (possibly refrigerate it).  Use it as fillings for the curry puff.

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hzrt8w, Thanks for posting your recipe. I love it, and the use of vinegar is brilliant! Adds a bright zip!

[spaghetttti]

Sue-On,

There are a lot of savory suggestions here, just wondering -- got anything in mind for offering something sweet? I think TP suggested egg custard tarts and I guess most of the Chinese desserts and/or pastries for 600+ could be rather labor intensive, huh?

[Dejah]

I will have to try the curry with that bit of vinegar. That's about the only thing I miss in my "recipe". The peas and carrots would again cut down on the amount of meat used.

I have, in the past, used ground chicken with Patak's madras or vindaloo paste. They have vinegar in the paste.

Never thought to use egg roll wrappers. Again, cheaper than puff pastry. I'll have time to experiment. Wonder if they would freeze well?

I made hot chili oil today: chopped fresh Thai peppers, one habanero pepper, chopped garlic, slivered ginger, sechuan peppercorns, thin slices of shallot, kosher salt, sesame oil and corn oil. I should saute my ingredients with this! That would put zip in the fashion show.

What great minds on this forum!

[Dejah]

Sue-On,

There are a lot of savory suggestions here, just wondering -- got anything in mind for offering something sweet? I think TP suggested egg custard tarts and I guess most of the Chinese desserts and/or pastries  for 600+ could be rather labor intensive, huh?

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Egg custard tarts would be so wonderful...but as you said "labour intensive".

Has anyone made those tiny ones often seen on buffets? They are about 1/2 the size of regular tarts.

I thought almond cookies might be manageable. Of course, there's always the fortune cookie!

[hzrt8w]

hzrt8w, Thanks for posting your recipe.  I love it, and the use of vinegar is brilliant! Adds a bright zip!

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I learned from a master long ago that cooking food, in general, no matter what style should have these few basic elements:

- saltiness

- sourness

- sweetness

- hotness

Saltiness can come from directly using table salt, or indirectly from sauces or ingredients which are already salty, such as bean sauce, soy sauce, shrimp paste, cheese, etc.. Sourness can come from using vinegar or a squeeze of lemon or lime. Sweetness can come from using sugar, or some ingredients which are already sweet. Hotness can come from a bit of fresh chili pepper or a bit of black pepper, cayanne, pepper flakes, etc..

The basic steps seem to be: always start with the aromatics (garlic, onion, shallot, green onion, ginger, etc..). Add your spices or sauces. Deglaze the pan (French speak) with either water or better yet chicken stock. Thicken the sauce with corn starch or flour or the likes.

If you just follow these basic steps, no matter what dish you want to make it would come out tasting good. These are foundations of good cooking. What spices/sauces/herbs you use are just like accents.

[spaghetttti]

You are such a great source of information, hzrt8w, and you're absolutely right. Thank you so much for reminding me of these fundamental elements. Many times I have added a pinch of sugar to a savory dish and vice versa. But I have often forgotten to incorporate all of the components to achieve that complete rounded flavor.

[hzrt8w]

Never thought to use egg roll wrappers. Again, cheaper than puff pastry. I'll have time to experiment. Wonder if they would freeze well?

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Egg roll wrappers are really good for deep-frying. If you plan to bake it, then of course puff pastry would be the best. Egg roll wrappers would be okay, but remember to grease the skin or else it won't come out too good. Freezing then deep-fry should be okay. But freezing then bake may not be a good idea because the skin typically would be soggy while thawing in the oven.

I made hot chili oil today: chopped fresh Thai peppers, one habanero pepper, chopped garlic, slivered ginger, sechuan peppercorns, thin slices of shallot, kosher salt, sesame oil and corn oil. I should saute my ingredients with this! That would put zip in the fashion show. 

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Using fresh Thai chili peppers. That's brilliant! Why didn't I think of that? I kept making my own chili sauce with just pepper flakes. It's not as good as fresh pepper (but I didn't want to use jalapeno or serano).

I usually use a bit of smashed fermented black beans. It is an interesting touch.